Light and delicate: Italian Savoiardi finger biscuits

Light and delicate: Italian Savoiardi finger biscuits

By 20/03/2013

What a delicate, refined, light and interesting biscuit this is.

I wanted to make these for ages. I have always bought Italian Savoiardi biscuits which are chunky finger biscuits to be eaten on its own or used to make delicious desserts like Tiramisu'.

I was pleasantly surprised by how different they were compared to the shop bought ones: a different biscuit all together.

You need to whisk the eggs well in order to get lots of air inside the mixture: this will make them soft and light. To get those sugary pearls typical of these biscuits, just before baking them dust them twice with icing sugar.

I would definitely make them again especially if I have friends around for a cuppa: they can be dipped nicely into your tea ;-)

  • Prep Time : 30 minutes
  • Cook Time : 20 minutes

Ingredients

Instructions

Whisk the egg whites with half of the sugar until firm

whisking the whites

 Whisk the yolks with the remaining sugar until they look pale in colour then stir them in gently with the whites

whisking the yolks

 Sift the flour in a bowl

Sifting the flour

 Pour the egg mixture over the flour

Mixing

 Carefully stir all the ingredients in well. Don't whisk to avoid the air bubbles going out

stirring

Put the mixture in a piping bag and on a greased baking tray squeeze it out to make 2 cm long lines. Leave some space in between them

using a syringe

Sprinkle some icing sugar on top of the mixture. Wait for the sugar to be absorbed then sprinkle some more sugar again

sifting sugar

Cook for 15-20 minutes at 180C until slightly golden

savoiardi biscuits

I am pleased to enter my biscuits into Made with Love Mondays hosted by Javelin Warrior

JWsMadeWLuvMondays

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7 Responses to Light and delicate: Italian Savoiardi finger biscuits

  1. la cucina di Molly

    Ma sai che i tuoi savoiardi sono proprio belli e buonissimi, devo provarli! Un abbraccio, ciao!

  2. Choclette

    So simple, but they looks so delicious. I have bookmarked these to try.

  3. Karen (Back Road Journal)

    I always buy my Savoiardi cookies when making tiramisu…I’ll have to try making them.

  4. Nadia

    Super recipe. Thank you! Won’t buy biscuits for tiramisu again!

  5. michaela

    Hi, Alida. Thanks for the recipe. Are these light and crispy or soft and spongy? Thanks again.

  6. Alida

    Hi Michaela.
    These are light and crispy, good to dip in tea or coffee :-)

  7. Choclette

    Alida, these look absolutely scrumptious and very pretty too. I bet they would make a great trifle base.

    I haven’t seen any of your posts on Alldishes, so thought you might be having a blogging break.

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